[Red Dahlia, Edible Dahlia; Acocotli, Cocoxochitl (Nahuatl); Dahlia coccinea]
Dahlias are bushy plants that can grow to over 6 feet tall, and are native primarily to Mexico, but also Central America and Colombia. Dahlia root tubers were long a staple of the Aztecs and other indigenous peoples in the region, but fell out of favor after the Spanish conquest. They are still grown as a minor food crop in some parts of Oxaca, Mexico, and some interest has been shown by people interested in unusual foods here in North America. Both the root tubers and the flowers are edible.
Dahlias were first taken to Europe in hopes of using them as a food crop, but they didn't catch on. On the other hand, breeding decorative varieties very much did catch on. The unique genetics of the dahlia make possible in incredible variety of single and double flowers in many colors and sizes up to a foot across. These varieties are also edible, but may not be optimal in flavor, texture, or yield.
Dahlia tubers are rich in inulin. Inulin was formerly used to treat diabetes, and is today sold as a dietary supplement, prebiotic, and soluble fiber. It is no longer commercially extracted from Dahlia tubers, but mostly from Chicory Roots.
This Dahlia has an unusual growth pattern. The main stems fall over, then leaf and flower stems grow upward from them. There is currently effort to select varieties that don't fall over, and to select decorative varieties that are also good as food.
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Dahlia root tubers are crunchy and slightly sweet, similar in flavor and texture to Water Chestnuts. Dahlia flowers are usually used, just the petals, scattered in salads, or as a garnish.